Quinoa Black Bean Tacos Vegan Recipes
QUINOA BLACK BEAN TACOS (VEGAN)
A hearty vegan main dish for carnivores and herbivores alike (and everyone between). Great topped with guacamole or avocados, hot sauce, sour cream, cheese, or vegan dairy alternatives.
Provided by Ruthie Higbee
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.
Nutrition Facts : Calories 339 calories, Carbohydrate 65.4 g, Fat 3.9 g, Fiber 13.8 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 984.6 mg, Sugar 4.1 g
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- Add the olive oil to a medium skillet (with lid) over medium heat. Once hot, add the onion. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent & fragrant, about 3-4 minutes.
- Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds. Add in the spices (chili powder, ground cumin, smoked paprika) & tomato paste. Stir, coating the onion & garlic. Cook for 1-2 minutes more, until very fragrant.
- Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes (see Recipe Notes, below). Once the quinoa cooked, remove the skillet from the heat & set aside to stand, covered, for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.
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